3 oz Cream cheese 3 oz Bleu cheese 3 tb Unsalted butter 1/4 c Whipping cream 2 lg Bunch Belgian endive paprika (Makes about 2 dozen appetizers.) Combine cheeses, butter and 1/4 cup whipping cream in processor or blender and mix until creamy, adding more cream as necessary. Separate endive leaves; wash and drain. Spoon cheese mixture into pastry bag fitted with star tip and pipe into endive leaves. Arrange leaves in spoke pattern on large platter and sprinkle with paprika. Refrigerate until ready to serve.
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Recipe - Endive Salad with Blue Cheese and Sweet-and-Sour Pickled Shallots
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●4 shallots, thinly sliced
●3 tablespoons apple cider vinegar
●1 tablespoon Dijon mustard
●1 tablespoon granulated sugar
●Salt and pepper to taste
●1 tablespoon water
●1/4 pound Wisconsin Blue Cheese
, crumbled (about 3/4 cup) - divided use
●1 1/2 tablespoons fresh lemon juice
●3 red or green Belgian endive, roughly chopped
●1 Granny Smith apple, cored and thinly sliced
●6 ounces romaine hearts, roughly chopped
Endive, Chicken and Pear Salad with blue cheese dressing – Savory
Belgian endive is a crisp, slightly bitter, but delicious leaf that pairs beautifully with pear and a simple buttermilk blue cheese dressing.
Ingredients 3/4 cup buttermilk 4 oz blue cheese ½ cup pecans 1 (14 oz) container celery 5 heads Belgian endive 1 (6 oz) piece smoked turkey breast or ham 2 pears 1 ½ cups watercress Kitchenware immersion blender
Preparation For the dressing, use an immersion blender to puree the buttermilk and blue cheese. Add freshly ground pepper to taste. Heat a skillet without oil or butter and roast the pecans for 3 min. Transfer to a plate and cool. Cut the celery into ¼-inch-thick slices. Trim off the ends of the endive and separate the leaves. Cut each leaf into 3 pieces.
Cut the turkey breast into ½-inch cubes. Quarter the unpeeled pears and remove the core. Cut lengthwise into thin slices. Mix the Belgian endive, celery, turkey breast, pear, and watercress. Toss with the dressing and sprinkle with pecans.
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